1 Video | Photo: Double Chocolate and Espresso Cookies Recipe
Ingredients
- 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces (recommended: Ghirardelli)
- 2 tablespoons unsalted butter, at room temperature
- 1/3 cup dark chocolate-covered espresso beans
- 1 cup flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup sugar
- 2 eggs, at room temperature
- 2 tablespoons water
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips (recommended: Nestle Toll House)
Directions
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper or silicone mats. Set aside.
In a small bowl, combine the chocolate and butter. Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
In the bowl of a food processor, finely chop the chocolate covered espresso beans. In a medium bowl, whisk together the chopped espresso beans, flour, cocoa powder, baking powder, and salt.
In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract. Gradually add the dry ingredients and stir until thick and smooth. Fold in the melted chocolate. Stir in the chocolate chips. Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets. Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes. Allow the cookies to cool completely on the baking sheets and serve.
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By julikiel_11208331
South Pasadena, CA
on May 16, 2013
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These cookies have a delicious brownie texture and flavor. I make these with 1 cup of Gluten Free all purpose flour and 1/4 tsp of xanthan gum. I use lightly salted chocolate covered almonds in this recipe instead of the espresso beans. I also use brewed coffee instead of the water. After they are done baking, I wrap these individually and put them in the freezer to have whenever I'm craving a brownie! These are truly wonderful. Thanks again Giada for blessing us with the BEST recipes!
By dolores08046
Palm Coast, Fl
on April 03, 2013
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My cookies came out wonderful. I used 1 1/2 teaspoons of espresso powder because that's what I had..Otherwise I followed the recipe exactly. My family loved them...
By Laurenloves2cook
on March 28, 2013
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While these cookies are very good there are 2 points I can't believe no other reviewer has pointed out. 1- chocolate covered espresso beans are very costly. I paid almost $7 for the amount needed for this recipe. That is a lot to spend on one ingredient. 2- I finely chopped the beans in a food processor just as noted on the recipe but the tiny pieces are hard even after you bake the cookies and get stuck in your teeth the way that popcorn does which is not appealing when you are trying to enjoy a soft cookie. The espresso also leaves a bitter after taste. I will try instant espresso instead of the espresso beans next time which I think will still give the espresso flavor at a fraction of the cost and without the hard bits.
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